The F&B industry in Singapore is notoriously brutal, and local actor-host Ben Yeo knows this better than anyone. If you’ve been keeping up with his recent business headlines, it’s been a whirlwind of high-stakes expansion, painful closures, and even some unfortunate brushes with crime.

But as the saying goes, “the show must go on.” Here is the lowdown on Ben’s latest pivots and the reality of the F&B grind.

The “Tan Xiang” Fish Soup Saga

Ben recently pulled the plug on his Tan Xiang Sliced Fish Soup venture, closing all six outlets that were opened in rapid succession over the past year.

While the brand gained some traction, the aggressive expansion strategy backfired. Ben admitted that while some stalls were profitable, others were not, leading to an overall mid-five-figure loss. Taking a pragmatic approach, he decided to cut his losses quickly rather than continue bleeding cash. For those missing their fish soup fix, the dish remains available at his established zi char outlets in Kallang and Chai Chee.

The $1 Million Lesson

This isn’t the first time Ben has faced a major financial setback. Back in early 2025, he made headlines for shuttering his upscale modern Chinese restaurant, Tan Xiang Yuan, located in a charming Little India conservation house.

The venture resulted in a staggering $1 million loss over two years. Ben was candid about the failure, pointing to the high startup costs—specifically nearly $800,000 spent on renovations. Between strict conservation building regulations and a location that struggled with parking and weather (most seats were outdoors), the math just didn’t work out. It was a hard-earned lesson in the risks of high-end dining and the importance of location strategy.

Dealing with the “Unexpected”: The Chai Chee Break-ins

As if business challenges weren’t enough, Ben’s Chai Chee coffee shop was recently targeted in a string of bad luck—two break-ins within just 10 days in June 2026.

In the first incident, a masked intruder broke into an economy rice stall, making off with over S$900. During the second break-in, the culprit reportedly bypassed security measures, including switching off a CCTV camera. The incidents have forced Ben and his partners to review their security measures at the premises, highlighting yet another layer of stress that comes with running an F&B business in the heartlands.

A Fresh Start: “20 Dishes Only”

Despite the setbacks, Ben is proving that he’s not one to stay down. He’s back with a lean, mean, and practical new concept: “20 Dishes Only” at GHK 645 Coffee Shop in Yishun Street 61.

Why the new strategy?

• Minimalist Menu: By limiting the menu to just 20 items, Ben is tackling the rising costs of ingredients and labor head-on.
• Reduced Waste: A smaller, focused menu makes it easier to manage supplies and significantly cuts down on food waste.
• Value for Money: Designed for today’s smaller families and solo diners, the portions are single-serving, and most dishes are priced between $6.80 and $15.

Must-Try Items:

If you’re heading down to Yishun, keep an eye out for these recommendations:

• Yin Yang Hor Fun ($6.50): A textural delight featuring both crispy and wet hor fun.
• Hand-Pulled Sweet & Sour Pork ($9.80).
• Steamed Fish Head ($15).

Ben’s journey is a reminder that in the F&B game, failure is often just part of the recipe. Whether you love his food or just respect his resilience, “20 Dishes Only” looks like a savvy pivot for the current economic climate. If you’re in the neighborhood, why not drop by and show some support?

---

Enjoyed this post? Here’s the absolute best of what we’ve ever published.

☕ Kopi Kaki Classics: Our Top 10 All-Time Hits 🏆

Out of all the posts we ever wrote, these 10 are the absolute champions. The whole kopitiam read already—now your turn.